It has been long without sunshine. Yesterday we’ve got the first greetings from Uncle Sun and followed by today. Yeah! But the coming days will be gloomy. And I have to go to Shanghai for work, unplanned. The trip will end at late Thursday. Then I will fly to Milan the next day. Stressed! To revert stressed to desserts. Yup, a single one and not plural, chocolate mousse without eggs. Yup, a new experiment.
I want it be simple and quick. No no for whipped egg whites. What to do with the egg yolks given that I will be away? And I am going out. The capture of the beautiful dessert should be kept under the sun. So, a search for a recipe, one without eggs.
150g chocolate, I used 72% and 85%
3 Tbsp unsalted butter
170g whipping cream + 30g melted butter
Melt the chocolate and butter over simming water. Once melted, set aside.
Add the melted butter to the cream. Whip until soft peaks begin to form. Add in granulated sugar and whip for an additional 10-15 seconds.
Fold in one part of whipped cream into chocolate. Continue to fold in whipping cream to chocolate until thoroughly combined.
Transfer to glasses or other serving glass and chill for at least 15 minutes. Garnish with raspberries, mint, chocolate nibs…..
Let it stand for a few minutes after taking out from the fridge. Smooth, velvet chocolate haven.
Unfortunately, I must begin to pack for the two trips.